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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: BIG APPLE BUFFET License Number: SEA6217413
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 1030 58TH ST N
ST. PETERSBURG, FL 33710

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/27/2018 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
9 3 15
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
35A-06-4    Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. - utility room : 1 dead rodent on glue board - kitchen: behind ice cream freezer: 2 glue traps with dead roaches (6 on one, 2 on another) 1 Dead rodent on glue board - hanging fly strip : multiple flies/flying insects Item removed from bldg **Corrective Action Taken** **Repeat Violation**
28-02-4    Basic - Condensation or other drainage not disposed of according to law. - Walk in freezer: dripping condensation causing ice buildup
08B-20-4    Basic - Damaged/spoiled/recalled food not properly segregated. Multiple dented cans not segregated **Repeat Violation**
35A-03-4    Basic - Dead roaches on premises. - hallway leading from kitchen to rear door: 2 dead roaches - kitchen: 1 dead roach near ice machine - sushi bar area: 2 dead roaches under sushi bar
12B-02-4    Basic - Employee eating in a food preparation or other restricted area. - prep are: uncovered drink on prep table while prepping in process
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. - wait station: blue plastic cups stacked while wet
16-13-4    Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Set up wash, sanitize, sanitize; no rinse step set up Middle sink drained to allow for rinsing of soap after washing **Corrective Action Taken**
14-11-4    Basic - Equipment in poor repair. - under buffet cabinets: gap between bases of cabinets , where water pipes enter units
36-22-4    Basic - Floor area(s) covered with standing water. - prep area
36-01-4    Basic - Floor not cleaned when the least amount of food is exposed.
36-24-5    Basic - Hole in or other damage to wall. - kitchen, behind ice cream freezer
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. - cook line: in between paper towel dispenser and wall
33-13-4    Basic - Nonbagged garbage in dumpster.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawing at room temperature. - prep area: raw tuna Item placed under running water **Corrective Action Taken**
21-03-4    Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. - wait station
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. - prep area: Multiple items on can rack: Apple sauce, banana pudding, sliced peaches Items removed from inventory **Corrective Action Taken** **Repeat Violation**
41-14-4    High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. - kitchen: fly strip hanging above ice cream freezer **Repeat Violation**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep area: raw chicken 45°-60° Prepping in process, operator instructed to store excess product in cooler and prep smaller amounts more frequently **Corrective Action Taken**
35A-09-4    High Priority - Presence of insects, rodents, or other pests. - dumpster: flies and maggots, too numerous to count
08A-10-4    High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. - cook line make table: raw shell eggs above prepped mushrooms Raw shell eggs moved to lower cabinet of unit **Corrective Action Taken** **Repeat Violation**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. - cook line, glass door cooler: ra chicken above cooked green beans Items moved to correct locations **Corrective Action Taken**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. - hallway leading from kitchen to rear door: 18 hard droppings, 4 soft droppings - kitchen: on rolling cart : 12 hard droppings , 2 soft droppings - dry storage: under racks/shelves: 16 hard droppings - utility room: on top of water heater 16 dry droppings - utility room: 6 soft droppings on floor - cook line: 5 soft rodent droppings under equipment - cook line : under woks actively in use: 8 soft droppings - cook line: 2 hard droppings on wooden pallet under reach in cooler - hibachi area: under prep table: 10 hard droppings, 2 soft droppings - hibachi area: 2 soft droppings under grill, 8 hard droppings on floor - 5 hot buffet cabinets: 38 total hard droppings - salad buffet: 3 soft droppings - sushi bar and prep area: 2 hard droppings under prep bar; 19 hard droppings under customer buffet Inspector Walker called DM Truex to inform of findings
01B-14-4    High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. - cook line, make table 2 individual eggs with cracked/broken shells Items discarded during inspection **Corrective Action Taken**
41-01-4    High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. - hibachi area: eye drops stored on shelf next to vinegar
01C-10-4    Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. - walk in 1: raw oysters on sheet pan with no accompanying tag
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. - entered building through rear door, washed hands at 3 compartment sink
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. -: Kitchen : cook line **Repeat Violation**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395